Prep
10 mins
Cook
10–12 mins
Serves
2
Level
Beginner
Griddle
375–400°F
Rate this recipe
Learn how to cook perfect salmon on the Blackstone griddle every time — a beautiful sear, tender and flaky salmon, and a sweet-and-savory honey soy glaze without overcooking the fish. Served with quick griddled asparagus for a complete meal right on the flat top.
Salmon & Asparagus
- •2 skin-on salmon fillets, about 6–8 oz each (170–225 g)
- •1 bunch thick asparagus, woody ends removed (about 1 lb / 450 g)
- •2 tsp Hussey's Chicken Dust, divided (10 mL)
- •1 Tbsp avocado oil or high-heat oil, divided (15 mL)
- •2–3 Tbsp water, for steaming (30–45 mL)
- •1 Tbsp unsalted butter (14 g)
- •2 Tbsp finely grated Parmesan cheese, optional (10 g)
Honey-Soy Glaze
- •1/4 cup soy sauce (60 mL)
- •1/3 cup honey, plus more to taste (115 g)
- •1/2 tsp chicken bouillon powder (2 g)
- •Juice of 1 lemon, divided (about 3 Tbsp / 45 mL)
Instructions
- 1Preheat the griddle to medium-high, about 375–400°F (190–205°C). Create a clean cooking area for the salmon and a second area for the asparagus.
- 2Pat the salmon very dry on both sides, especially the skin. Snap or trim off the woody asparagus ends. Season the salmon flesh and asparagus with the Chicken Dust.
- 3Mix the glaze: stir together the soy sauce, honey, chicken bouillon powder, and about half the lemon juice. Taste and add more honey if you prefer a sweeter, stickier glaze.
- 4Start the salmon skin-side down: add a thin film of oil to the salmon zone, place the salmon skin-side down and cook without moving for 3–4 minutes to let the skin render and crisp.
- 5Cook the asparagus: oil the second zone lightly, add the asparagus in a single layer, drizzle with a little oil, add the water and cover briefly (1–2 min) until bright green. Remove the cover and turn until crisp-tender, 3–5 min total.
- 6Sear the flesh side: move the salmon to a clean, lightly oiled spot and flip flesh-side down. Cook 2–3 minutes to develop color.
- 7Glaze and baste: brush the salmon with the honey-soy glaze. Flip flesh-side down for only 30–60 seconds so the honey caramelizes without burning. Return skin-side down, brush again, add the butter nearby to melt around the fish. Repeat about once per minute as needed.
- 8Check doneness: cook until the thickest part reaches 140°F (60°C) or your preferred doneness. Remove promptly; carryover heat will continue cooking it.
- 9Finish and serve: drizzle the asparagus with remaining lemon juice and sprinkle with Parmesan. Plate the salmon over or beside the asparagus, spoon a little more glaze over the top, and serve immediately.
Hussey's Egg-Griddle Tips
- ▸Dry skin is the secret to crisp skin — moisture makes it steam instead of sear.
- ▸Use only a thin film of oil; salmon has plenty of natural fat and a flooded griddle softens the skin.
- ▸Honey burns quickly — add the glaze near the end and keep glazed flesh-side contact brief.
- ▸Very thick asparagus may need a short covered steam, but remove the dome quickly to keep it crisp-tender.
